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No churn vanilla ice cream with chunks of homemade cookie dough and mini chocolate chips

No Churn Cookie Dough Ice Cream

No churn vanilla ice cream with chunks of homemade cookie dough and mini chocolate chips
Prep Time 15 mins
Freezing Time 6 hrs
Total Time 6 hrs 15 mins
Course Dessert
Cuisine American

Ingredients
  

Ice Cream

  • 2 cups heavy whipping cream (cold)
  • 14 oz. sweetened condensed milk (1 can)
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 1/2 cup mini chocolate chips

Cookie Dough

  • 1/2 cup butter, softened
  • 1.25 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp milk or half and half
  • 1/3 cup mini chocolate chips

Instructions
 

Cookie Dough

  • Heat the all-purpose flour in the microwave for 2 minutes to kill any bacteria. Mix the heat treated flour, softened butter, brown sugar, sugar, salt, vanilla extract, and milk until combined. Mix in 1/3 cup of the mini chocolate chips.
  • Line a baking sheet wiht parchment paper. Scoop 1/4 tsp balls of the cookie dough onto the parchment paper and freeze for at least 20 minutes.

Ice Cream

  • Place the cold heavy whipping cream in a medium size bowl. Using an electric mixer, beat the heavy whipping cream just until soft peaks are formed.
  • In a separate medium size bowl, whisk together the sweetened condensed milk, vanilla extract, and salt.
  • Using a spatula, gently fold in the whipped cream to the sweetened condensed milk mixture. Once combined, pour into a loaf pan and cover with plastic wrap.
  • Freeze for 3 hours and remove from the freezer. Using a spatula, carefully mix in the frozen cookie dough balls and 1/2 cup of mini chocolate chips. Cover with plastic wrap and freeze for an additional 3 hours, or until fully frozen.
Keyword chocolate sugar cookie, classic dessert, cookie dough, homemade ice cream